Prime Selection’s Cooking Ideas: Wagyu Beef Gunkan with Oscietra Caviar, Spring Onion and Fresh Ginger!

Its a kobe beef sushi roll! This wagyu gunkan is an at home fine dining to impress anyone!

160g wagyu beef
80g Sushi rice, cooked and seasoned
8 tsp oscietra caviar
4 tsp fresh rings of spring onion
8 pinches freshly grated Ginger
8 sheets nori
For the dressing
2 tsp Wasabi, or wasabi paste
6 tsp Soy sauce
sea salt
freshly cracked black pepper
4 tsp ponzu sauce

1. Finely chop the beef into a tartar consistency with a sharp knife. You must include the fat, as this has a lot of flavour.

2. Finely slice the spring onion into fine rings, only using the fresh green tops and set aside. Grate the peeled ginger into a smooth fine paste and set aside.

3. To make the dressing, grate the fresh wasabi to a paste and mix this with the ponzu and soy sauces.

4. Cut the nori sheets into small strips about 3cm by 15cm.

5. Begin with a damp hand and ball your cooked rice into 8 even thumb-sized balls.

6. Mix the chopped wagyu beef with 5-6 teaspoons of the dressing. Add black pepper and sea salt to taste.

7. Wrap your rice balls in nori sheets, leaving a hole at the top to be filled with the wagyu. Use a grain of soft rice to stick the nori strips together.

8. Fill the hole with the seasoned wagyu beef, and top this with a dollop of caviar, a pinch of spring onion and a dot of fresh ginger.

9. Serve the wagyu beef gunkan with some freshly grated wasabi and a shallow dish of soy sauce for dipping.

Servings: 4

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Prime Selection’s Cooking Ideas: Chicken Breast Valdostana with Braised Lentils!

This chicken Valdostana is a recipe to remember, it’s great comfort food and makes a perfect family dinner for any night.

6 boneless, skinless chicken breasts

Braised Lentils with Spinach
6 thin slices imported Italian prosciutto (*see note below)
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock or canned reduced sodium chicken broth
1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano)
Freshly ground black pepper
6 ounces Italian Fontina cheese, sliced thin
2 tablespoons tomato sauce or additional seeded and crushed tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Prepare the braised lentils with spinach through step 1.
Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.

Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn’t burn or stick in places.

Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.

While the chicken is in the oven, finish the braised lentils.

Very carefully remove the pan to the stovetop and let stand a minute or two before serving.

Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.

*Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

Servings: 6

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Prime Selection’s Cooking Ideas: Lamb Chops with Poached Quince and Balsamic Pan Sauce!

These sweet lamb chops are fall off the bone tender and sure to be a hit for any occasion!

8 lamb loin chops
1 cup unsweetened apple juice
1/4 cup sugar
1 quince, peeled, cored, cut into 1/4–inch–thick slices
3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme

1 tablespoon vegetable oil
1 tablespoon aged balsamic vinegar
1 tablespoon butter
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary

Combine apple juice and sugar in small saucepan. Bring to boil over medium–high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.

Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium–high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium–rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme. Season pan sauce to taste with salt and pepper.

Top lamb with poached quince. Spoon pan sauce over and serve.

Servings: 4

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Prime Selection’s Cooking Ideas: Chicken Breasts Stuffed with Goat Cheese and Basil!

These chicken breasts are sweet and creamy with the perfect crisp on the crust making a meal worthy of five stars!

4 boneless chicken breasts

1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs

2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

For sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper.
Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

Servings: 4

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Prime Selection’s Cooking Ideas: Salmon with pineapple salsa and spicy chili sauce!

Sweet and Spicy Salmon filets that you’ll want to make all the time!

4 salmon fillets
1/4 cup mayonnaise
1 1/4 teaspoons chopped canned chipotle chiles in adobo sauce
1 cup diced cored fresh pineapple
2 tablespoons ginger preserves or orange marmalade
1 tablespoon fresh lime juice
1 teaspoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.

Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat.

Add salmon and sauté until just opaque in the center, about 5 minutes per side.
Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.

Servings: 4

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Prime Selection’s Cooking Ideas: Filets Mignons with Bourguignonne Sauce!

An elegant dish perfect for any special occasion! For the best flavor, try using wagyu kobe beef.

4 filets mignons, each about 6 oz. and 1 1/4
inches thick
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
3 thick bacon slices, cut into 1-inch dice
1/2 yellow onion, chopped
3 garlic cloves, minced
3/4 lb. cremini mushrooms, stemmed and
2 tsp. all-purpose flour
3/4 cup beef stock
1/3 cup Cabernet Sauvignon wine reduction*
1 tsp. minced fresh thyme

Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.

In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil.

Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes.

Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

*Available at Williams-Sonoma stores.

Servings: 4

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Prime Selection’s Cooking Ideas: Chateaubriand With Béarnaise Sauce!

A classic chateaubriand recipe that is melt in your mouth tender and full of flavor!

1 center-cut beef tenderloin (about 1 ¼ pounds), cut 1 ½ to 2 inches thick 2 tablespoons vegetable oil, preferable, salt.
Béarnaise Sauce
2 tablespoons dry white wine
1 tablespoon white wine vinegar, preferable tarragon flavored
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced shallots (optional)
White pepper, to taste
2 egg yolks (see note)
1 tablespoon fresh lemon juice
Salt, to taste
2 or 3 drops hot pepper sauce, preferable Tabasco Jalapeno Sauce
1 cup melted unsalted butter, hot

1. At least 45 minutes before cooking, remove the steak from the refrigerator, and let it come to room temperature. Pat it dry, coat lightly with vegetable oil and set aside.

2. Preheat the oven to 450 degrees.

3. Heat a large ovenproof skillet, preferably cast iron, over medium-high heat. Sear the tenderloin until browned on one side, about 3 minutes. Turn, season with salt, and sear the second side for 3 minutes more. Transfer the skillet to the oven and roast the steak about 12 minutes for medium-rare and 14 minutes for medium. Transfer the steak to a cutting board and let it rest for 4 to 5 minutes before carving.

4. While the steak is waiting, prepare the béarnaise sauce. Combine the white wine, vinegar, ½ tablespoon of the tarragon, shallots, if using, and a pinch of white pepper in a very small saucepan. Bring to a boil and reduce until only 2 teaspoons of liquid are left, about 2 minutes. Set aside.

5. Put the egg yolk, lemon juice, a pinch of salt, a pinch of white pepper and the hot pepper sauce into a blender jar. Have the hot butter close. Cover the jar, turn the blender on to medium- low speed, and pout the butter in through the feedhole in a thin but steady stream. When the sauce has thickened, add the wine reduction and the remaining ½ tablespoon tarragon. Blend briefly, taste, and adjust seasoning as desired. To keep the sauce warm while carving the meat, set the jar in a pan filled with 3 to 4 inches of hot water.

6. Carve the steak into ½-inch thick slices. Arrange the steak slices on plates. Lightly coat the meat with béarnaise and pass the remainder in a sauceboat.

Servings: 3

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